Sweet Potato Brulee

Sweet Potato Brulee


2 cups heavy cream
6 Tbsp. brown sugar
6 Tbsp. white sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of salt
6 egg yolks
2 whole eggs
1 cup sweet potato mash


At a medium heat, add heavy cream, brown and white sugar, vanilla, cinnamon, and nutmeg in a medium sauce pan. Bring to a simmer.

In a large bowl, scramble eggs and egg yolks until blended. Take the heavy cream mixture and slowly add to the eggs, ensuring that you don't cook the eggs quickly. Transfer egg mixture back to the sauce pan. Then add sweet potato mash and blend together. With a strainer, transfer the sweet potato mixture to acheive smooth consistency.

Add water to a deep pan and place four ramikans in the water bath. Add sweet potato mixture to the ramikans and bake for 30 minutes at 350 degress.

Add sugar to the top of the cooked potato mixture. With a blow torch, carmalize the sugar until it's a hard, shiny coat.

Serve and enjoy!